Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 160 g tuna fish steak; (160
- 3 tb Coarsely crushed black
- 1 1/2 tb Coarse sea salt
- 200 g Rice vermicelli; soaked in
- ; water for 2 hours
- 150 g Carrots; peeled and cut into
- ; very fine long
- ; strips
- 150 g Courgettes; cut into very
- ; long strips
- 150 g Mange tout; finely sliced
- ; strips
- 400 ml Light chicken stock or water
- 50 ml Oyster sauce
- 50 ml Black bean and garlic sauce
- 15 g Fresh ginger; finely chopped
- 20 g Coriander; roughly chopped
- 20 g Spring onions; finely sliced
- 1 tb Cornflour mixed with 3tbsp
GARNISH
Preparation
Season the tuna steaks and set aside. Heat a wok or large frying pan until very hot, pour in the peanut oil and add the vegetables. Stir fry for 10 seconds, add the drained rice vermicelli, followed immediately by the rest of the ingredients. Bring to the boil and thicken slightly with the cornflour. Serve immediately in a large deep plate. Sear the tuna steaks quickly on a very hot griddle with a little vegetable oil. Place on top of the noodles and garnish with the deep fried coriander and ginger. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
